Tezzbuzz Desk- As soon as the winter season arrives, carrot pickle becomes the pride of every dinner plate. Be it parathas or dal and rice, spicy carrot pickle doubles the taste of every dish. Some people buy it from the market, but home made pickle is considered better for taste as well as health. If the correct method and storage is followed, carrot pickle does not spoil for years.

Often, if the pickle is prepared or stored incorrectly, it becomes moldy or its taste deteriorates. In such a situation, it is important that you adopt the right recipe and home-made tricks. Today we are telling you an easy recipe to make carrot pickle, due to which your pickle can remain safe not only for 1 but also for 5 years.

Carrot Pickle Ingredients

• Red Desi Carrot – 1 kg


• Mustard oil – 250 grams


• Rye – 100 grams


• Fennel – 60 grams


• Fenugreek seeds – 30 grams


• Red chilli powder – 2 tbsp


• Turmeric – 1 tsp


• Salt – as per taste


• Asafoetida – 1 tsp


• Vinegar – 2 teaspoons

Carrot Pickle Recipe

1. First of all, wash the carrots thoroughly, peel them and cut them into long pieces.


2. Dry the cut carrots by spreading them in the sun or under a fan for 4–5 hours, so that the moisture present in them is completely removed.


3. Now lightly fry mustard, fennel and fenugreek seeds on low flame. Once cooled, grind them coarsely.


4. Put mustard oil in a pan and heat it till it smokes well. Then turn off the gas and let the oil cool slightly.


5. Take a large and completely dry vessel. Add dry carrots to it and mix salt, turmeric, red chili powder and ground spices well.


6. Now add lukewarm oil, asafoetida and 2 spoons of vinegar and mix well.


7. Fill the prepared pickle in a glass or ceramic jar and close the lid.


8. Keep the jar in sunlight every day for 4–5 days and shake it gently once a day.

Homemade trick to preserve pickles for a long time

• It is most important that there should not be any moisture in the carrots.


• Always use a dry and clean spoon while taking out pickles.


• Do not keep the jar in a humid place.


• Mustard oil preserves the pickle as a natural preservative.

Carrot pickle made with these easy tips and correct method will not only taste amazing but will also not spoil for 5 years. Make it once in winter and enjoy it for a long time.